Open-Flame Chimichurri Flank Steak Skillet

There’s something special about cooking a meal over an open fire. The smoky heat, the sound of the fire, and the simple combination of fresh ingredients can turn an ordinary meal into something memorable.

This Open-Flame Chimichurri Flank Steak Skillet is made for exactly that.

A flavorful flank steak is marinated in olive oil, balsamic vinegar, Worcestershire sauce, garlic, shallot, and The Bearded Butcher Chipotle Blend, then seared over an open fire until it develops a beautifully charred crust. While the steak cooks, fresh garden vegetables are roasted in a skillet right alongside it.

The vegetables pick up that incredible smoky flavor from the fire, while the flank steak gets a cool, smoky, spicy kick from the Chipotle Blend. To finish everything off, a fresh homemade chimichurri made with parsley, oregano, garlic, shallot, red chili, vinegar, and The Bearded Butcher Bold Blend is spooned generously over the steak.

The result is a rustic, flavorful meal that feels right at home around a campfire.

And if you're camping in late summer or early fall, this is a perfect recipe for putting that garden harvest to work. Pack up some fresh tomatoes, peppers, onions, asparagus, and herbs from the garden, bring them to the campsite, and let the fire do the rest.

 

Why You'll Love This Recipe

• Perfect for the open fire: Everything can be prepared at the campsite with minimal equipment.

• Packed with flavor: The Chipotle Blend adds a smoky, spicy depth to the steak and vegetables.

• Fresh garden vegetables: Use whatever is growing in your garden or whatever seasonal produce you have available.

• Make-ahead friendly: The steak can marinate before you leave for the campsite.

• Feeds a crowd: Two pounds of flank steak can comfortably serve about 4–6 people.

• Affordable: Flank steak delivers plenty of beefy flavor without the price tag of some premium cuts.

Ingredients

For the Flank Steak Marinade

• ½ cup olive oil

• 3 tablespoons balsamic vinegar

• 2 teaspoons Worcestershire sauce

• 2 cloves garlic, minced

• ½ shallot, minced

• 2 teaspoons The Bearded Butcher Chipotle Blend

For the Steak & Garden Vegetables

• 2 pounds beef flank steak

• 2 cups cherry tomatoes, halved

• 1 red onion, thinly sliced

• 1 bunch asparagus, cut into 1-inch pieces; discard the woody ends

• 1 red bell pepper, thinly sliced

• ¼ cup olive oil or beef tallow

• The Bearded Butcher Chipotle Blend, to taste

For the Chimichurri

• ½ cup fresh flat-leaf parsley, finely chopped

• 3 cloves garlic, minced

• 1 small shallot, finely minced

• ¼ cup fresh oregano, chopped, or 1 teaspoon dried oregano

• 1 small red chili, seeded and minced

• 2 tablespoons red wine vinegar

• ¾ teaspoon The Bearded Butcher Bold Blend Seasoning

• ⅔ cup extra-virgin olive oil

Instructions

1. Marinate the Flank Steak

In a large bowl or resealable bag, combine the olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, shallot, and The Bearded Butcher Chipotle Blend.

Add the flank steak and turn it several times to make sure it is completely coated in the marinade.

Cover and refrigerate for 2–3 hours. If you're headed to the campsite, this is a great step to do at home before you leave. Keep the steak chilled until you're ready to cook.

2. Prepare the Fire

While the steak is marinating, get your fire going and allow it to develop a good bed of hot coals with a strong cooking zone.

You want enough heat to create a good sear on the flank steak while also giving you an area of indirect heat where the steak can finish cooking if necessary.

Set up your cooking grate and make sure you have a heavy-duty cast-iron skillet ready for the vegetables.

3. Make the Chimichurri

Add the chopped parsley, minced garlic, shallot, oregano, red chili, red wine vinegar, and The Bearded Butcher Bold Blend Seasoning to a mixing bowl.

Pour in the extra-virgin olive oil and stir everything together until well combined.

Let the chimichurri rest for at least 20 minutes before serving. This gives the herbs, garlic, chili, vinegar, and seasoning time to come together and develop a deeper flavor.

For camping, the chimichurri can also be made ahead of time and packed in a sealed container.

4. Prepare the Garden Vegetables

Right before you're ready to put the steak on the fire, add the sliced red onion, asparagus, and red bell pepper to your skillet.

Drizzle with olive oil or add beef tallow, whichever you prefer. Season the vegetables with The Bearded Butcher Chipotle Blend, using about 1½ teaspoons to start, then adjust to taste.

Hold the tomatoes back for now. Cherry tomatoes cook much faster than the other vegetables and can become overly soft if they're added too early.

5. Start Cooking the Vegetables

Place the skillet on the cooking grate over the open fire.

Allow the vegetables to cook and char, stirring occasionally. You want them to develop some color while becoming tender without turning mushy.

The combination of the fire and the Chipotle Blend will give the vegetables a smoky, savory flavor that pairs beautifully with the steak.

6. Prepare the Steak for the Fire

Remove the flank steak from the marinade.

Before placing it on the grate, wipe away excess marinade and remove any pieces of minced garlic from the surface of the steak. The garlic can burn quickly over an open flame and become bitter.

Discard the used marinade.

7. Sear the Flank Steak

Place the flank steak over the hottest part of the cooking grate.

Sear both sides until you develop a deep, flavorful crust. The exact cooking time will depend on the thickness of your flank steak and the temperature of your fire, so use internal temperature rather than time as your guide.

For medium-rare, remove the steak from the direct heat when it reaches approximately 130°F internally.

If the steak has developed a beautiful crust but needs additional cooking, move it to a cooler, indirect-heat area of the grate and allow it to finish cooking.

8. Finish the Vegetables

Once the vegetables are nicely charred and tender, add the halved cherry tomatoes to the skillet.

Give everything a good toss and allow the tomatoes to warm through and soften slightly.

You want the tomatoes to retain some of their shape rather than completely breaking down into the skillet.

9. Rest the Steak

Remove the flank steak from the fire and allow it to rest for about 5 minutes.

This gives the juices time to redistribute throughout the meat before slicing.

10. Slice and Serve

Slice the flank steak against the grain into thin strips.

Add the sliced steak to the skillet with the roasted garden vegetables, or arrange the vegetables on a serving platter and layer the steak over the top.

Generously spoon the fresh chimichurri over the steak.

Serve immediately and enjoy this smoky, fire-cooked meal straight from the skillet.

Campfire Cooking Tips

Build Your Fire for Cooking

A good cooking fire is just as important as the ingredients. Give your fire time to develop a bed of hot coals rather than trying to cook directly over a large, uncontrolled flame.

Having both a hot direct-heat zone and a cooler indirect-heat zone gives you much better control over the steak.

Don't Overcook the Flank Steak

Flank steak is a lean cut of beef, so it is best cooked to medium-rare or medium and sliced thinly against the grain.

An instant-read thermometer is one of the most useful tools you can bring to the campsite.

Use the Garden

This recipe is especially good in late summer and early fall when gardens are producing tomatoes, peppers, onions, herbs, and other fresh vegetables.

Don't be afraid to substitute based on what you have available. Zucchini, squash, mushrooms, green beans, or other sturdy vegetables can also work well in the skillet.

Make It Ahead for Camping

There are several parts of this recipe you can prepare before leaving home.

Marinate the steak ahead of time, chop the vegetables, and prepare the chimichurri. Pack everything in separate sealed containers and keep the steak and chimichurri refrigerated until you're ready to cook.

That makes this a simple meal to execute once you get the fire going.

Serving Suggestions

This skillet meal is hearty enough to stand on its own, but it also pairs well with:

• Crusty campfire bread

• Grilled corn on the cob

• Roasted potatoes

• A simple green salad

• Grilled sourdough

Final Thoughts

There is something about cooking steak over an open fire that you just can't replicate in the kitchen.

The combination of the smoky open fire, Bearded Butcher Chipotle Blend, charred garden vegetables, and bright homemade chimichurri takes this simple flank steak to another level.

Whether you're sitting around a campsite in the early fall or gathering around a backyard fire with friends and family, this is an easy, affordable meal that brings together everything that's great about outdoor cooking.

Grab a cast-iron skillet, fire up the grill, pick some vegetables from the garden, and let the fire do the cooking.